Recipe - Bow Tie Pasta With New Potatoes And Olives

One half cup Olive oil
One fourth cup Dry white wine
Salt and freshly ground
black pepper
3 Scallions (green onions),;
finely cut or sliced up
4 lg Romaine lettuce leaves,
rinsed, cut into; One fourth inch
wid
1 Red or yellow bell pepper,
seeded and cut ; 1/8th inch
1 pound New small red potatoes
4 cup Bow tie pasta
12 Calamata olives, pitted and;
quartered lengthwise
2 ounce Crumbled goat's cheese,;
optional

Combine the olive oil and white wine in the bottom of a mixing bowl; season
highly with salt and pepper. Add scallions, romaine lettuce and peppers.

Scrub the potatoes clean with a vegetable brush. If they are large, cut
them in half or quarters. Boil in a quart of water, partially covered,
until they are just tender, about 15 to 20 minutes. Drain and refresh under
cold water, pat dry. Cut them into bitesized chunks and add them to the
mixing bowl. Toss them while still warm with olive oil and wine.

While the potatoes are cooking, boil the pasta until al dente, also drain,
refresh briefly under cold water and pat dry. Toss with the potatoes, etc.
Serve at room temperature. Garnish each portion with black olives and some
goat's cheese if you wish.

Yield: 4 servings
Recipe By :MONDAY TO FRIDAY SHOW #MF6710

Posted to MCRecipe Digest V1 #281

Date: Wed, 6 Nov 1996 08:18:25 0500

From: Meg Antczak meginny@frontiernet.net